LEMON BERRY YOGURT CAKE
Sweet, studded with berries, and flavored with fresh lemon, vanilla, and butter, this supremely moist yogurt cake will soon become your favorite "anytime" cake. We love it!
Provided by Sally
Categories Dessert
Time 4h15m
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F (177°C). Generously grease a 10-12 cup Bundt pan with butter or nonstick spray.
- Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
- Whisk the yogurt, lemon zest, and lemon juice together in a medium bowl. Set aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2-3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula. On medium speed, beat in the vanilla extract. On low speed, beat the eggs in 1 at a time allowing each to fully mix in before adding the next. After the 3rd egg is added, be careful not to over-mix. Stop the mixer once all eggs are incorporated.
- Pour the dry ingredients into the butter/eggs. Pour the yogurt mixture on top. Turn the mixer onto medium speed and beat everything together *just* until combined. Do not over-mix. Using a rubber spatula, fold in the berries. The batter will be a little thick and very creamy.
- Pour/spoon batter evenly into prepared pan. Bake for 55-70 minutes. Loosely tent the baking cake with aluminum foil halfway through bake time to ensure the surface does not over-brown. Use a toothpick to test for doneness and begin checking at 55 minutes. Once the toothpick comes out completely clean, the cake is done. This is a large cake so don't be alarmed if it takes longer in your oven.
- Remove cake from the oven and allow to cool for 1 hour inside the pan. Then invert the slightly cooled cake onto a wire rack or serving dish. Allow to cool completely before glazing, slicing, and serving.
- Whisk the glaze ingredients together. If desired, add more confectioners' sugar to thicken or more lemon juice to thin out. Drizzle on top of cooled cake. Icing will set after a few hours, making this cake convenient for storing and/or transporting.
- Cover leftover cake tightly and store in the refrigerator for up to 5 days.
BERRY YOGURT COFFEE CAKE
Make and share this Berry Yogurt Coffee Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Breads
Time 55m
Yield 1 8inch square cake
Number Of Ingredients 13
Steps:
- In a small bowl, add the first 3 ingredients; stir to combine and set aside.
- In a mixing bowl, add the egg, milk, yogurt, oil, and vanilla; stir until blended.
- In another bowl, add in the flour, sugar, baking powder, and salt; stir to mix.
- Pour the egg mixture over the flour mixture and stir just until dry ingredients are moistened.
- Fold in berries and pour into a greased 8X8 inch baking pan.
- Sprinkle with reserved brown sugar-pecan topping and lightly press into the batter.
- Bake at 350 degrees for 30-35 minutes or until a pick comes out clean.
- Let cool for 5 minutes, cut into squares and serve.
Nutrition Facts : Calories 2989.3, Fat 90.7, SaturatedFat 16.1, Cholesterol 244.5, Sodium 1844, Carbohydrate 507.6, Fiber 17.1, Sugar 213.9, Protein 48.2
BERRY YOGURT CAKE
I thought I would add this for valentines day. It is a pretty cake and you may wish to decorate the center with your favorite berry flavored yogurt with additional berries surrounding the cake. A great dessert for those who do not have a big sweet tooth.
Provided by Stacey Sweet
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Sift together the flour, baking soda and baking powder.
- Cream the butter. Gradually add the brown sugar, egg and vanilla. Mix thoroughly.
- Blend in the flour and the yogurt alternating between the two.
- Pour batter into a greased 9-inch round cake pan.
- Bake at 350 F for 50 minutes.
- Cool for 5 minutes, turn out of the mold and continue to cool on a wire rack.
- Dust entire cake with icing sugar to cover.
Nutrition Facts : Calories 361.2, Fat 12.8, SaturatedFat 7.7, Cholesterol 58.2, Sodium 299.6, Carbohydrate 56.6, Fiber 0.8, Sugar 32.5, Protein 5.5
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